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Pumpkin parmigiana

Pumpkin parmigiana

December 02, 2022
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What a delight this autumn dish! The pumpkin parmigiana is sweet and tasty at the same time thanks to the perfect combination of pumpkin and anchovies, it is soft and with a stringy heart due to the melting cheese. In short, it is a delicacy, which heartens and cheers. And it's also healthy. In fact, pumpkin is a source of fiber, but also of valuable antioxidants, as well as hypoglycemic and anti-hypertensive substances (Rozylo et al, Food Technol Biotechnol., 2014). Autumn is on the table and brings joy, color and health with this tasty dish, the pumpkin parmigiana!


1 kg pumpkin

5 anchovies under oil

300 grams of smoked scamorza cheese

Grated Parmesan cheese

40 grams of wholemeal breadcrumbs




1 clove of garlic

Extra virgin olive oil

In a saucepan, brown the garlic in extra virgin olive oil. Remove from the heat and add the anchovies. Put it back on very low heat and let the anchovies melt slowly. Remove the garlic and set aside the flavored oil. Cut the pumpkin into slices half a centimeter thick and remove the peel. Dip the pumpkin slices in the flour. Get a high-sided baking sheet. Grease the base with extra virgin olive oil and make a layer with the pumpkin slices. Distribute breadcrumbs, Parmesan, season with extra virgin olive oil and then top with a few drops of flavored oil. Add a few slices of smoked cheese. Proceed in this way, alternating the layers, until all the ingredients are used up. The last layer is made up of smoked cheese, breadcrumbs, parmesan, pepper and thyme. Complete with a drizzle of extra virgin olive oil. Cover the surface of the pan with wet, squeezed parchment paper or aluminum foil and bake at 200° C for 20 minutes, then remove the foil and continue cooking for another 20 minutes.

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